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Expert Cooking Tips
- Toast the tortillas before adding them to the soup for extra crunch and flavor.
- Use vegetable broth to keep the soup vegetarian and enhance the taste.
- Add the avocado last to keep it fresh and creamy without turning mushy.
Ingredients 0/17
Why This Recipe Is So Delicious
Step 1
Heat your oven to 375°F (190°C). Spread the tortilla strips out on a baking sheet and give them a light spray with cooking oil. Pop them in the oven and bake until they turn golden and crispy, about 8 to 10 minutes.
Step 2
While the tortillas are baking, warm some peanut oil in a big pot over medium-high heat. Toss in the chopped onion, red bell pepper, and garlic, cooking until the onion becomes translucent, which usually takes around 5 to 10 minutes. Then add the tomatoes with their juice, zucchini, corn, and mushrooms. Cook everything together for another 3 to 4 minutes until the zucchini starts to soften.
Step 3
Pour in the vegetable broth, then sprinkle in the chili powder, a dash of hot sauce, salt, and pepper. Bring the soup to a boil, then lower the heat and let it simmer gently for 20 to 25 minutes, until all the veggies are nice and tender. Stir in the fresh cilantro right before you take the pot off the heat.
Step 4
Serve the soup hot, ladling it into bowls and topping with those crispy tortilla strips, slices of creamy avocado, and a sprinkle of Monterey Jack cheese. Enjoy!
